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A website about recipes and family, by Jamie Gates.

Homemade Chicken Stock

On store shelves today you will find so many convenience foods. Jarred spaghetti sauce, canned refried beans, chicken stock in a box, and so on. Now I will admit, I do buy these convenience foods. They make cooking dinner, well, convenient. Convenience is nice but there is something special about making things from scratch. I have made my own spaghetti sauce before (if you follow the link you will see a goofy picture of me when I was about 13), I love making my own “unfried” beans, and in the past I have given half-hearted attempts at making chicken stock.

This time I wanted to do it right. I wanted to make a beautiful golden colored chicken stock. Doing it right to me meant that I would roast a whole chicken, clean the chicken off the bone, and toss the bones in a large pot with all the aromatics and let it do its magic. I am happy to say that I succeeded.

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Somewhere a long time ago, possibly on an old episode of The Splendid Table Lynn said the secret to a golden colored chicken stock was tossing in the onions with their peels still on. I am not sure where I heard it for certain but I am glad I did because my stock turned out a beautiful golden color.

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